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I. Dini, G. C. Tenore and A. Dini, “Antioxidant Compound Contents and Antioxidant Activity before and after Cooking in Sweet and Bitter Chenopodium Quinoa Seeds,” LWT: Food Science and Technology, Vol. 43, No. 3, 2010, pp. 447-451. doi:10.1016/j.lwt.2009.09.010

has been cited by the following article:

• TITLE: Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions

  AUTHORS: Yael Brend, Liel Galili, Hana Badani, Ran Hovav, Shmuel Galili

  KEYWORDS: Colored Quinoa Seeds; Processing; Total Phenolics; Total Flavonoids; FRAP

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.8, August 8, 2012

  ABSTRACT: Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the levels of these bioactive compounds and consequently, overall antioxidant activity. Here, the effects of baking and cooking processes were examined on total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of red and yellow quinoa seeds. Our results indicate that red quinoa seed contains significantly higher levels of TPC, TFC and FRAP AA than yellow quinoa seeds. In addition, cooked and baked quinoa seeds retain most of their TPC, TFC and FRAP AA in the final product. Thus, red quinoa seeds processed by these two methods might be considered a functional food, in addition to its traditional role of providing dietary proteins. Due to their high antioxidant activity, red quinoa seeds might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.